Beef Sirloin Tip Roast With Mushroom Gravy Recipes

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SIRLOIN ROAST WITH GRAVY



Sirloin Roast with Gravy image

This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. -Rita Clark, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 9

1 beef sirloin tip roast (3 pounds)
2 garlic cloves, minced
1 to 2 tablespoons coarsely ground pepper
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

SUNDAY POT ROAST WITH MUSHROOM GRAVY



Sunday Pot Roast with Mushroom Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 3h5m

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

BEEF SIRLOIN TIP ROAST



Beef Sirloin Tip Roast image

This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 5

1 beef sirloin tip roast (3 pounds)
1-1/4 cups water, divided
1 can (8 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
2 tablespoons cornstarch

Steps:

  • Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY



Ridiculously Tender Beef Tips with Mushroom Gravy image

Homemade beef tips with mushroom gravy - as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Provided by Marzia

Categories     Beef

Time 1h

Number Of Ingredients 12

3 tablespoons butter
2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
2 tablespoons all-purpose flour
1 onion, diced
8 ounces baby Bella mushrooms, cut into thick slices
1 ½ teaspoon EACH: garlic powder AND sugar
1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
1 tablespoon Worcestershire sauce
1 large bay leaf
½ cup pepperoncini peppers, thinly sliced
1 ½ - 2 cups low sodium beef stock (see directions)
2 tablespoons cornstarch (mixed with a few tablespoons of water)

Steps:

  • SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
  • SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
  • OR INSTANT POT: Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the 'sauté' setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS



Beef Sirloin Tip Roast with Mushrooms image

This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.

Provided by JimChicago52

Categories     Main Dish Recipes     Roast Recipes

Time 1h55m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 (3 pound) sirloin tip roast
4 (8 ounce) cans mushroom stems and pieces, drained
1 cup beef broth
1 envelope onion soup mix
3 tablespoons cornstarch
¼ cup beef broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
  • Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
  • Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 14.2 g, Cholesterol 98.1 mg, Fat 15.9 g, Fiber 3.9 g, Protein 43.1 g, SaturatedFat 5.5 g, Sodium 1293.6 mg, Sugar 3.1 g

BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY



Beef Sirloin Tip Roast With Mushroom Gravy image

A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (200 g) package fresh mushrooms, sliced
1 (3 lb) sirloin tip roast
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/2-1 teaspoon garlic powder
1 teaspoon ground black pepper
1 1/2 cups water, divided
1 (1 1/4 ounce) package dry onion soup mix
3 tablespoons cornstarch

Steps:

  • Allow the roast to come down to almost room temperature before starting which will take a few hours.
  • Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
  • Set oven to 350°F.
  • Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
  • Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
  • Place the roast onto the the foil in the. pan.
  • Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
  • Insert a meat thermometer into the middle of the roast.
  • Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
  • Cook until an meat thermometer reads 130°F for medium-rare.
  • IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
  • Remove the roast to a serving platter then cover just loosely with foil.
  • Place the pan drippings into a saucepan.
  • In a small cup whisk together the cornstarch with 1/4 cup cold water.
  • Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
  • Add in the sautéed mushrooms to the gravy.
  • Serve with the sliced roast.

CRACKED PEPPER AND HORSERADISH CRUSTED OVEN ROAST WITH GRAVY



Cracked Pepper and Horseradish Crusted Oven Roast with Gravy image

The horseradish and cracked pepper crust makes simple seem special. Use any oven roast for the recipe: Tenderloin, Sirloin Tip, Strip Loin, Top Sirloin or Inside Round. To crack the peppercorns, place them in a sturdy plastic freezer bag and crush with the back of a heavy skillet or hammer.

Provided by Suzanne

Categories     Oven

Time 1h45m

Yield 6

Number Of Ingredients 7

¼ cup (50 mL) prepared horseradish
2 tbsp (30 mL) cracked multi-coloured peppercorns
1 tsp (5 mL) coarse salt, like a kosher or Maldon salt
3 lb (1.36 kg) Beef Oven Roast
1 ½ cups (375 mL) low sodium beef broth
1 tbsp (15 mL) cornstarch
Salt and pepper

Steps:

  • Combine horseradish, peppercorns and salt. Rub all over roast. Place on rack in shallow pan. Insert oven-safe meat thermometer into centre of roast (try a programmable thermometer).
  • Oven-sear in 450˚F (250˚F) oven for 10 minutes. Reduce heat to 275˚F (140˚C); roast until thermometer reads 145˚F (63˚C) for medium, about 1¼ to 1½ hours.
  • Remove to cutting board; tent with foil for about 10 minutes (make Easy Pan Gravy while you wait). Carve across the grain into thin slices and serve.
  • Easy Pan-Gravy
  • Place roasting pan over medium-high heat and pour in low-sodium beef broth. Bring to boil, stirring up any brown bits from bottom of pan. Dissolve cornstarch in 1 tbsp cold water and gradually stir into pan. Cook, stirring until thickened slightly, about 5 minutes. Season with salt and pepper to taste.
  • Chef-it-up Gravy Tips - Try out one of our tips below for a gourmet touch.
  • TIP 1: Substitute 1/2 cup (125 mL) of beef broth with red wine. Before adding broth to pan, pour in wine, stirring and scraping up any brown bits (as above). Cook over high heat to reduce by half, about 2 minutes. Add 1-1/2 cups beef broth and finish as above.
  • TIP 2: Add a few sprigs of fresh thyme or rosemary to beef broth while simmering. No need to chop the herbs as the leaves will fall off the stem as the gravy cooks. Remove stems before serving.
  • TIP 3: Add 2 tbsp (30 mL) butter to the completed gravy to add rich flavour.

Nutrition Facts :

ROAST BEEF WITH MUSHROOM GRAVY



Roast Beef with Mushroom Gravy image

Roast Beef with Mushroom Gravy is a savory roast beef recipe. The gravy for roast beef is tangy with mushrooms. This oven roast beef is wonderful to make for your Sunday supper!

Provided by Deanna @SeductionInTheKitchen.com

Categories     Beef Recipes

Time 3h30m

Number Of Ingredients 8

3 lb beef roast
Salt and pepper
2 TB butter
2 (12oz) jars beef gravy
1 envelope onion soup mix
1/2 cup Italian dressing
8 whole mushrooms, sliced
1/2 cup pearl onions

Steps:

  • First thing you want to do is season the beef with a little salt and pepper.
  • Then melt 2 tablespoons of butter in a fry pan.
  • Then sear the roast on all sides. You just want cook it for about 2 minutes on each side. Searing helps burn off a little the fat, but also helps with sealing in some the juices too.
  • Remove the roast and put it into a roasting pan.
  • Then without cleaning out the fry pan, add your mushrooms and onions.
  • Sauté them in the drippings.
  • Sauté them for about 2-3 minutes. Then pour them over the roast in the roasting pan.
  • Time to mix the gravy, empty both jars of gravy into a bowl,
  • Add the onion soup mix and the Italian dressing.
  • Mix well.
  • Once it mixed, pour the gravy over the roast, onions, and mushrooms.
  • Cover the roasting pan with foil, and put the roast into a preheated oven of 300F.
  • Let the roast cook in the oven for about 3- 31/2 hours.
  • Take it out the oven let it rest for about 20 minutes, then put on a plate, you can put a little the gravy over it or strain out and put the gravy in a gravy boat. Then ENJOY!

Nutrition Facts : Calories 786 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 283 milligrams cholesterol, Fat 52 grams fat, Fiber 1 grams fiber, Protein 69 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 543 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

SIRLOIN TIP CROCK POT ROAST WITH GRAVY



Sirloin Tip Crock Pot Roast With Gravy image

I bought a big roast at Costco, and threw this in the crock pot with some other ingredients, based loosely on some other recipes I've read here. I have never spent so little time on something that came out so good!

Provided by Sudie

Categories     Roast Beef

Time 6h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 lbs sirloin tip roast
1 (1 ounce) package Italian salad dressing mix
2 -3 small onions, chopped
1 (10 1/2 ounce) can cream of mushroom soup
2 tablespoons flour, diluted in
2 tablespoons water

Steps:

  • Put chopped onions on the bottom of the crock pot so the meat has something to rest on.
  • Put meat in the crock pot and rub the salad dressing powder all over it, turning to get all sides.
  • Open soup can and spread all over the roast with a butter knife.
  • Do NOT add any liquid to the crock pot!
  • Cook on high for two hours, then on low for another four, at least.
  • You don't want the roast to be falling apart, but you want it tender.
  • Remove the roast and put on a platter.
  • Cover with foil and let it rest in a warm place for about 20 minutes.
  • Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more minutes.
  • Stir frequently.
  • You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.

SIRLOIN TIP STEAK



Sirloin Tip Steak image

Provided by insanelygood

Categories     Beef     Dinner     Recipes

Time 50m

Number Of Ingredients 11

2 1/2 pounds sirloin tips, uncut
750 milliliters burgundy wine
2 (14.5-ounce) cans of beef broth
4 Portobello mushroom caps, sliced
1/4 cup butter
1 clove garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 shallot, finely chopped
2 tablespoons all-purpose flour

Steps:

  • Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. Add the mushrooms and cover the skillet for about 5 minutes, or until mushrooms have darkened. Remove the shallots and mushrooms and set them aside.
  • Pour a can of beef broth and burgundy wine over the same skillet. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.
  • Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.
  • Once the sauce is reduced, add in the other can of beef broth and garlic. Bring to a boil and cook for 5 to 10 more minutes, or until the sauce has thinned, like au jus.
  • Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.
  • Spoon over the gravy over the sirloin tips. Enjoy!

Nutrition Facts : Calories 455 cal

SIRLOIN TIP ROAST



Sirloin Tip Roast image

This Sirloin Tip Roast is tender and juicy with mouthwatering beefy flavors. All it takes is simple seasoning and slow roasting to make this easy dinner.

Provided by TipBuzz

Categories     dinner     Main Course

Time 1h35m

Number Of Ingredients 7

3-4 pounds sirloin tip roast
1 tablespoon oil (canola, sunflower, refined olive oil etc.)
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
thyme sprigs (or rosemary sprigs (or 1 teaspoon dried thyme or rosemary))
1/2 large onion
2 large carrots (cut into 1/2-inch chunks)

Steps:

  • Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
  • Preheat oven to 450°F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
  • Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
  • Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450°F.
  • Reduce heat to 325°F and continue cooking for 60-90 minutes more, or about 20 minutes per pound. It's done when the internal temperature reaches 125°F as measured with an instant or wireless thermometer.
  • Optional: Halfway through cooking, baste the meat by spooning pan juices on top. (If there aren't many juices, add 1/2 cup of water or broth to the pan.)
  • Remove the roast from the oven. Tent with aluminum foil to keep warm and rest for 15 minutes to let the juices redistribute through the meat.
  • Slice thinly crosswise against the grain to serve. Save the pan juices for gravy or serve au jus.

Nutrition Facts : ServingSize 4 oz, Calories 235 kcal, Carbohydrate 3 g, Protein 37 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 402 mg, Fiber 1 g, Sugar 1 g

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